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Traditional Recipes Redone…Healthier

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Zuccarelli’s Italian Kitchen

Olimpia Zuccarelli and Chef Douglas A. Chmielewicz with Debra K

Olimpia Zuccarelli and Chef Douglas A. Chmielewicz with Debra K

Often people associate Italian food with lots of carbohydrates and fat and with the new gluten-free craze some have given it up entirely.  But, there are many great options when choosing to incorporate traditional Italian into your diet.  Originating within the fabled borders of Italy, The Zuccarelli family team, Mom Frances and Daughter Olimpia, have been serving up the region’s finest Italian for over 30 years in Palm Beach.  There are many healthy options on the menu including gluten free pasta. You will find it easy to stay on track while enjoying some dishes fresh from the kitchen.

I joined Olimpia and Chef Douglas A. Chmielewicz in the kitchen. Amid the flurry of flying pizza dough and the enticing aroma of garlic, I watched enraptured as they worked their magic and provided two great recipes for our Holiday Recipe Redo.

Chef Douglas prepped the first dish, Antipasto Di Mare and I was pleased to see how simple it was to make and that all the ingredients were minimally processed and prepped.  The dish is not only delightful, tasty and simple, but it is something South Floridians can easily make at home after a quick stop at the local fish market.   In shellfish — including shrimp, clams, scallops, lobsters, crabs and abalones —15 percent or less of the calories come from fat, making this a great “low fat” option.

Antipasti Di Mare – Fruits of the Sea

Sautéed Broccoli Rabe

If you don’t feel like cooking, both these dishes are regular menu items, so plan on stopping in and enjoying with the Zuccarelli family.

Originally printed in Palm Beach Woman Magazine.

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Antipasti Di Mare – Fruits of the Sea from Zuccarelli’s Italian Kitchen

This recipe is compliments of Zuccarelli’s Italian Kitchen

Zucc Antipasto di MareThis mix of shrimp, scallops, clams, calamari, and mussels tossed together in a zesty lemon dressing is a great option for Christmas Eve.

  • 1 C Calamari, cleaned and cut into rings
  • 10-12 baby shrimp, peeled and deveined
  • 4 scallops
  • 8 clams – add for last 4 minutes
  • 4-5 mussels – add for last 4 minutes
  • Handful of capers, kalamata olives and pepperoncini as desired

Heat 1 C of water in a large skillet and cover and poach the seafood for 5-6 minutes.  When cooked, drain the hot water and add ice cubes to cool the seafood.  When cooled, transfer cooked seafood to a separate bowl.  Toss in capers, kalamata olives and pepperoncini.

Dressing:Zucc ADM with wine

  • ½ C Diced celery
  • 1 T Balsamic vinegar
  • ½ C Fresh lemon juice
  • Salt and Pepper to taste

In a separate bowl add diced celery, lemon juice, parsley and a touch of balsamic vinegar to form the dressing.  Toss into seafood mixture.  Sprinkle on salt and pepper to taste.

Create Salad made of lettuce with sliced cucumber, onion and tomatoes.  Top salad with the seafood mixture and enjoy.

Originally printed in Palm Beach Woman Magazine.